Tina’s Salmon Patties

Fresh salmon is still plentiful in the Northwest, so I’m going to post a couple of recipes for salmon this week and next.

A friend of mine was recently talking about how much she liked the salmon patties they sell at Wild Salmon Seafood Market. I like them too, but I took that as a personal challenge to post my own recipe.

You can use any type of fresh salmon to make these patties. Coho is a good, medium-fat-content fish to use, and it tends to be less expensive than king salmon. In the photo above, I served the salmon patties with a dollop of Tartar Sauce, as well as a Summer Spinach Salad, Roasted Beans & Onions, and fresh bread with Herb Butter. I’ll post some of those recipes soon.

Remove the pin bones and skin from the salmon. Cut fish into cubes of about 1/8″–¼”. Stir in the egg, parsley, salt, lemon zest, and semolina flour (or bread crumbs almond flour if you are removing grains from your diet).

Tina’s Tip: Instead of making 4 meal-size burger patties, you can make them in 2-ounce portions and serve as an appetizer for 8.

Form the mixture into patties (they should be about ¾ inch thick, or ½ inch thick if you are making appetizers), then pan fry or grill. Oil the grill or pan before you start, then cook over medium-high heat for 2-3 minutes per side.